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    Home > American Recipes

    Published: Aug 5, 2014 · Modified: Jul 5, 2020 by Denise Browning · "Post may have affiliate links so I earn a commission at no extra cost to you."

    Quick Fried Beef Empanadas (Pastel de Carne Rápido)

    Jump to Recipe ↓

    Thinking of something quick to make for your next get-together or party? These fried beef empanadas (pastel de carne) will both save you time and make your guests quite happy.

    The secret for preparing them quickly is to use wonton wraps instead of making the dough from scratch. 😉  Basically, the only difference between these and the traditional fried beef empanadas is the use of the prepared wonton wraps.

    pastel de carne

    In my home country of Brazil, traditional fried beef empanadas can have either a half-moon shape (often used for the smaller sized empanadas) or an envelope shape (typical for the jumbo size). They are one of the most popular pastries to serve as party appetizers, as well as for quick snacks. Beef empanadas are available from street vendors (where they are frequently served with chilled cane sugar), at cafés, bakeries, and specialty shops known as pastelarias (empanada shops).

    Although the origin of empanadas (pastéis) is controversial, there is strong evidence that points to Asia, meaning that empanadas likely developed from Chinese eggrolls and Japanese gyozas. Both were adapted to whatever ingredients were available in Brazil during World War II, and then sold by Japanese immigrants and their descendants, beginning in the state of São Paulo. They were such a hit that they quickly started being marketed both at empanadas shops (pastelarias) and at street markets all over the country.

    Fried Beef Empanadas

    Of note, among all the various types of fillings for the empanadas, ground beef is the most popular. If you would like to find out why, make a batch and give them a try!

    Fried beef empanadas
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    4.91 from 11 votes

    Quick Fried Beef Empanadas (Pastel de Carne)

    These small fried beef empanadas are quick and delicious! They can be served as an appetizer or an afternoon snack.
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 25
    Author Denise Browning

    Ingredients

    • 2-3 tablespoons olive oil or vegetable oil
    • ¼ medium yellow onion small diced
    • 2 cloves garlic minced
    • 1 pound lean ground beef thawed, 454 g
    • Salt to taste about ¼ to ½ teaspoon
    • ⅛ teaspoon ground black pepper
    • ½ tablespoon tomato paste
    • 1 tablespoon red wine vinegar or fresh juice of ½ lime
    • 2 tablespoons chopped green olives optional
    • 2 tablespoons chopped cilantro or parsley
    • 1 pacakage wonton wraps 12-ounce or 340 g
    • 1 large egg white
    • Enough vegetable oil for frying

    Instructions

    • In a medium non-stick skillet, heat the oil and sweat the onion over medium heat for about 2 minutes, stirring occasionally. Add the garlic and let cook for about 1 minute, stirring occasionaly (NOTE: The purpose is to cook the onion and garlic, NOT to brown them). Increase heat to medium-high and brown the ground beef, stirring every now and then. Stir in both the salt and pepper, and then the tomato paste. Stir in the vinegar or lime juice. Let ground beef cook, uncovered, for about 5-7 minutes or until cooked throughout, stirring occasionally. Stir in the olives (optional) and the chopped cilantro or parsley. Let cool a bit before filling the wonton wraps.
    • Place the wonton wraps on preparation surface. Fill each with ½ to 1 Tablespoon of the cooked ground beef mixture and brush the egg white around the edges.
      wonton skin squares with beef filling on top, which will be sealed to make empanadas
    • Overlay another wonton wrap on top on the filling and seal edges well, pressing firmly with your fingers. Using a fork, make a pattern over the edges.
      empanadas with beef filling, sealed and ready for frying
    • Heat a frying machine or a heavy-bottom pot to 350 degrees F (about 180 degrees C). If you don't have a thermometer to measure the temperature, dip a small piece of a wonton wrap into the heated oil. If you hear a sizzling sound, the oil is ready. Fry the filled beef empanadas, a few at a time, turning them while frying so that they brown evenly on both sides. The first and second batches will take about 3-4 minutes while the next batches will only take 1-½ to 2 minutes to fry because the oil will be hotter. They should be lightly golden and crisp. They will darken further once they are draining on paper towels.
    • Transfer empanadas to a baking sheet lined with a double layer of paper towels to absorb any excess oil. Serve empanadas hot by themselves, with ketchup or rosé sauce,, or accompanied by guaraná soda, cane juice, or beer.

    Recipe Notes

    Store fried beef empanadas (leftovers) in a clean airtight container in the refrigerator for up to 24 hours. Heat in the oven before serving.

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

    pastel de carne

     

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    About Denise Browning

    Hi! I'm Denise Browning, a professional chef and cookbook author. My mission is to help you cook budget-friendly, healthy global meals for your family with some occasional splurges. They are sure to bring a lot of excitement to your table! More About Me.

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    Reader Interactions

    Comments

    1. Mi Vida en un Dulce says

      August 12, 2014 at 9:02 pm

      My mother used to make fried empanada but filled with what we call fresh cheese, but filled with meat is a wonderful idea.

      Reply
      • Denise Browning says

        August 13, 2014 at 9:19 am

        Thanks, Nydia! In Brazil, there are many different fillings for empanadas but ground beef is the most popular filling.

        Reply
    2. Deepti says

      August 10, 2014 at 4:27 am

      A smack to munch on! We make this in a very similar way having a spicy mix as a filling as well as coconut and sugar mixture too..

      Reply
      • Denise Browning says

        August 10, 2014 at 2:19 pm

        How interesting, Deepti! I would love to try your coconut-sugar filled empanadas.

        Reply
    3. sara@ latest health tips says

      August 09, 2014 at 8:05 am

      4 stars
      Great snack for my tea time.

      Reply
      • Denise Browning says

        August 09, 2014 at 8:48 am

        Hi, Sara! Thanks and welcome to FBTY.

        Reply
    4. Deb says

      August 08, 2014 at 11:56 am

      5 stars
      Oh my goodness! These tempting empanadas would keep my family very happy, but only if I made a double batch! Adore the quick prep paired with so much great flavor.

      Reply
      • Denise Browning says

        August 08, 2014 at 1:19 pm

        Deb: Thanks a lot! The wonton wraps are a great sub for dough made from scratch. I have been so busy lately that making a dough from scratch would be a hassle.

        Reply
    5. francesca says

      August 07, 2014 at 9:51 am

      What is it about that half-moon shape that's so great?
      I love the idea of beef-stuffed wanton empanadas~!!!

      Reply
      • Denise Browning says

        August 07, 2014 at 10:01 am

        When dough is prepared from scratch, a disc is often cut out and when folded, pastel or empanada gets that half-moon shape. It is the most common shape for empanadas for sure!!! But when one prepare them from wonton wraps, this is the shape that you see: Yes, they look like ravioli. 🙂

        Reply
    6. Little Cooking Tips says

      August 07, 2014 at 1:56 am

      5 stars
      Those are going to be a huge hit here. There's a similar treat called kimadopita, and similar smaller versions which look almost the same as your empanadas! The difference is we use traditional, hard phyllo pastry (which must be the same as wonton when fried) 🙂
      What a delicious way to start our day (it's morning here), reading your yummy post:) Of we go, to buy some minced meat!
      Thank you Denise!
      Lots of love,
      Panos and Mirella

      Reply
      • Denise Browning says

        August 07, 2014 at 9:05 am

        Panos and Mirella: Thank you! Phyllo dough can also be used to make these. It is a great shortcut so one doesn't have to make the dough from scratch. I hope you make yours with phyllo dough and enjoy these.

        Reply
        • Little Cooking Tips says

          August 08, 2014 at 11:35 am

          5 stars
          We tried them yesterday with phyllo, and they were amazing! We didn't last for more than a few minutes, as we served them on the table with Panos' parents and grandparents, so they disappeared instantly:) We were sure they'll be a hit:)
          Thank you for another delicious recipe dear!
          xo
          Mirella

          Reply
          • Denise Browning says

            August 08, 2014 at 1:17 pm

            Mirella: I am so happy to hear that Panos' family approved these. Thanks to both of you for trying this quick recipe. My husband is crazy for these empanadas. He ate and ate... because of it, I could taste only a few... 🙂 Wishing you a wonderful week in the beautiful Greece. xo

            Reply
    7. Juliana says

      August 06, 2014 at 4:40 pm

      Hahaha! I thought you made massa para pastel and realized that you used wonton wraps...love the twist!
      Hope you are having a great week Denise:D

      Reply
      • Denise Browning says

        August 06, 2014 at 5:37 pm

        Thanks, Juliana! Wonton wraps made my live much easier. Hehe! Likewise.

        Reply
    8. John@Kitchen Riffs says

      August 06, 2014 at 3:27 pm

      I love those wonton wrappers -- you can use them for so many different things. Never would have tought to use them in empanadas, though. Love the idea, and the recipe. Thanks!

      Reply
      • Denise Browning says

        August 06, 2014 at 4:16 pm

        Wonton wraps are really versatile.

        Reply
    9. Sugar et al. says

      August 06, 2014 at 7:47 am

      I use wonton wrappers for quite a few different snacks. Making empanadas with them is such a clever idea. I can't wait to give these delicious empanadas a try!

      Reply
      • Denise Browning says

        August 06, 2014 at 9:04 am

        Wonton wraps are also great for making ravioli without having to spend a long time in the kitchen. This is what I intend to make next time.

        Reply
    10. Shashi @ runninsrilankan says

      August 06, 2014 at 7:37 am

      I love your idea to use wonton wrappers for these little empanadas! Such a wonderful treat, Denise!

      Reply
      • Denise Browning says

        August 06, 2014 at 9:02 am

        Thanks, Shashi! Wonton wraps are a blessing in disguise. It is the best shortcut ever....

        Reply
    11. Dedy@Dentist Chef says

      August 06, 2014 at 2:55 am

      wow, great savoury snack,
      here in Indonesia we used to called it panada, it's stuffed with spicy shredded smoked skipjack fish,
      nice quicky pastel version!!!

      Reply
      • Denise Browning says

        August 06, 2014 at 9:02 am

        Hi, Dedy! It seems that several cultures have their own version of this fried pastry. Fillings and shape are what differ one from the other.

        Reply
    12. Chris @ The Café Sucré Farine says

      August 05, 2014 at 10:33 pm

      What a wonderful idea to use wonton wrappers. These look just wonderful. I could easily make a meal on these.

      Reply
      • Denise Browning says

        August 05, 2014 at 11:25 pm

        It is a great shortcut for sure.

        Reply
    13. Raymund says

      August 05, 2014 at 10:01 pm

      I want to snack on this one, perhaps with beer as well. Love this.

      Reply
      • Denise Browning says

        August 05, 2014 at 11:25 pm

        Beer is great option as well. I love mine with guaraná soda.

        Reply
    14. Liz says

      August 05, 2014 at 7:42 pm

      I love the wonton skin shortcut! And I can see why ground beef is such a popular filling as your empanadas look so darned tempting!

      Reply
      • Denise Browning says

        August 05, 2014 at 11:24 pm

        Hi, Liz! Thanks... We have eaten and eaten these...

        Reply

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